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Rogosa Broth, Modified
[所属分类:培养基配方] [发布时间:2021-8-6] [发布人:网站管理员2] [阅读次数:] [返回]
Rogosa Broth, Modified
Trypticase™................................................................................10.0g
Yeast extract..................................................................................5.0g
K 2 HPO 4 .........................................................................................3.0g
KH 2 PO 4 .........................................................................................3.0g
Tryptose........................................................................................3.0g
Ammonium citrate........................................................................2.0g
Sodium acetate..............................................................................1.0g
Tween™ 80...................................................................................1.0g
L -Cysteine.....................................................................................0.2g
Salt solution...............................................................................5.0mL
pH 6.8 ± 0.2 at 25°C
Salt Solution:
Composition per 100.0mL:
MgSO 4 ·7H 2 O.............................................................................. 11.5g
MnSO 4 ..........................................................................................2.4g
FeSO 4 ·7H 2 O................................................................................1.68g
Preparation of Medium: Add components to distilled/deionized
water and bring volume to 100.0mL. Mix thoroughly. Distribute into
tubes or flasks. Autoclave for 15 min at 15 psi pressure–121°C.
Preparation of Medium: Add components, except salt solution, to
distilled/deionized water and bring volume to 995.0mL. Mix thorough-
ly. Autoclave for 15 min at 15 psi pressure–121°C. Aseptically add
5.0mL of sterile salt solution. Adjust pH to 6.8. Mix thoroughly. Asep-
tically distribute into sterile tubes or flasks.
Use: For the cultivation of Lactobacillus species.
山东拓普生物工程有限公司 培养基配方 http://www.topbiol.com
Composition per 1005.0mL:
Glucose.......................................................................................20.0gTrypticase™................................................................................10.0g
Yeast extract..................................................................................5.0g
K 2 HPO 4 .........................................................................................3.0g
KH 2 PO 4 .........................................................................................3.0g
Tryptose........................................................................................3.0g
Ammonium citrate........................................................................2.0g
Sodium acetate..............................................................................1.0g
Tween™ 80...................................................................................1.0g
L -Cysteine.....................................................................................0.2g
Salt solution...............................................................................5.0mL
pH 6.8 ± 0.2 at 25°C
Salt Solution:
Composition per 100.0mL:
MgSO 4 ·7H 2 O.............................................................................. 11.5g
MnSO 4 ..........................................................................................2.4g
FeSO 4 ·7H 2 O................................................................................1.68g
Preparation of Medium: Add components to distilled/deionized
water and bring volume to 100.0mL. Mix thoroughly. Distribute into
tubes or flasks. Autoclave for 15 min at 15 psi pressure–121°C.
Preparation of Medium: Add components, except salt solution, to
distilled/deionized water and bring volume to 995.0mL. Mix thorough-
ly. Autoclave for 15 min at 15 psi pressure–121°C. Aseptically add
5.0mL of sterile salt solution. Adjust pH to 6.8. Mix thoroughly. Asep-
tically distribute into sterile tubes or flasks.
Use: For the cultivation of Lactobacillus species.